4 Oz Triple-seared Miyazaki Striploin* Recipe

Bring to temp & season

Pat the 4 oz Miyazaki striploin dry with paper towel. Let rest uncovered at room temperature for 30–45 minutes so it reaches near room temp (this ensures even cooking). Just before cooking, season both sides lightly but evenly with fine sea salt (about 1.25 tsp total distributed) and freshly ground black pepper (about 1/2 tsp). Press the seasoning gently into the surface.

Triple-sear — sear 1 (high-heat rendering)

Heat a heavy cast-iron skillet or stainless pan over very high heat until smoking. Add 1 tablespoon neutral oil and swirl. Place the steak away from you into the pan. Sear without moving for 45–60 seconds to develop an initial crust and begin rendering fat. Flip and sear the other side 45–60 seconds. Remove the steak to a wire rack for 1–2 minutes to rest while preparing the next sear.

Triple-sear — sear 2 (further crust development)

Return the pan to high heat; add remaining 1 tablespoon oil. When shimmering, place the steak back in and sear 30–45 seconds per side, angling briefly on edges to render fat caps. This second sear deepens the crust and cooks slightly more toward desired doneness (target: rare to medium-rare for A5). Remove steak to rack for 1–2 minutes.

Triple-sear — sear 3 (butter baste finish)

Reduce heat to medium-high. Add 1 tablespoon unsalted butter, the smashed garlic clove and herb sprig to the pan. When butter foams, return steak and spoon hot butter and aromatics over the meat continuously while searing 20–45 seconds per side (short — just to finish and glaze). Baste for 30–60 seconds total. Internal temperature target: 115–125°F (46–52°C) for rare to medium-rare; take off a few degrees early as carryover will rise. Transfer steak to a cutting board and rest 4–6 minutes tented lightly with foil.

Slice & finish

Slice the rested striploin against the grain into 1/4-inch slices. Spoon any resting juices over slices. Plate the slices stacked or fanned, and season very lightly with a small pinch more flaky sea salt if desired.

While the steak rests, heat a small skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat. Add shishito peppers in a single layer and toss or shake the pan frequently until skins are blistered and charred in spots, about 3–5 minutes. Remove to a small dish, sprinkle with flaky sea salt (about 1/4 tsp) and serve with a lemon wedge to squeeze over just before eating.

Combine 2 tablespoons rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/2 tablespoon mirin (if using) in a small bowl and stir until sugar dissolves. Add 1/2 cup julienned daikon and toss to coat. Let sit at least 10 minutes (can be made up to several hours ahead). Just before serving, drain any excess liquid and toss the pickled daikon with 2 tablespoons ponzu sauce. Taste and adjust balance; it should be bright, slightly sweet-acidic and savory.

On the plate, arrange the sliced Miyazaki striploin. Position blistered shishito peppers to one side and a small mound (about 2–3 tablespoons) of pickled daikon ponzu nearby. Place a small dollop (about 1 tsp) of freshly grated wasabi beside the beef, not directly on meat so diners may take as desired. Garnish with microgreens if using. Serve immediately so beef is warm and peppers are hot.